Foods you avoid BUT SHOULDN’T Part 16: NATTO
Why we avoid it: It’s stinky, stringy, slimy, and sticky. Kind of like snot. Natto is made by soaking and steaming soybeans, mixed with Bacillus subtilis and aged in a warm spot until fermented. YouTube is full of people gagging on, or gamely choking down, natto as a challenge. Why we should eat it: It’s worth trying to acquire a…
